Greek Chicken Bowls

Greek chicken bowl with vegetables, tzatziki, pita bread and rice.

No ratings yet

These Greek Chicken Bowls are loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Greek

Diet: Gluten Free

Servings: servings

Calories: 611kcal

Author: Olena Osipov

Ingredients

For the Chicken:

2 large boneless skinless chicken breasts sliced in half lengthwise (1 pound)
1 tablespoon olive oil extra virgin
1/2 small lemon juiced (1 tablespoon)
1 small garlic clove grated
1 teaspoon oregano dried
1/4 teaspoon salt
1/4 teaspoon ground black pepper

For the Tzatziki:

2 cups plain Greek yogurt 2% fat or higher
3/4 long English cucumber grated on medium holes of a box grater
1/2 medium lemon juice of or 2 tablespoons
3 tablespoons olive oil extra virgin
3 small garlic cloves grated
2 tablespoons fresh dill finely chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper

For the Bowls:

2 cups brown rice cooked
2 cups grape or cherry tomatoes halved
1/2 long English cucumber chopped
1/2 cup Kalamata olives
1/4 cup red onion thinly sliced
1/2 cup feta cheese crumbled
4 pitas cut into wedges
1/2 small lemon cut into wedges

US Customary - Metric

Instructions

Prep: Cook rice and chop vegetables and pita for serving. Set aside.
Marinate the chicken: In a medium bowl, add olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork. Add chicken, toss to coat evenly, cover and refrigerate until ready to cook. The longer you marinate, the deeper the flavor.
Make tzatziki sauce: Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper. Stir well, cover and refrigerate.
Cook the Greek chicken: Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add chicken, cook for 5 minutes per side or until thermometer inserted in the center registers 165F. Transfer to a cutting board, let rest covered for 10 minutes and cut into bite-sized pieces.
Assemble the Bowls: To serve, in each bowl place cooked rice, chicken, cucumbers, tomatoes, olives and red onion. Sprinkle with feta cheese and add generous dollop of tzatziki, pita bread and a lemon wedge. You can add whatever else you like. Enjoy!

Notes

You will have at least half of tzatziki sauce leftover. Only 1 cup of sauce is included in nutrition calculations. Refrigerate the rest in airtight container for up to 7-10 days.

Nutrition